Blueberry Crunch Cake
Indulge in the irresistible charm of this Blueberry Crunch Cake, the perfect balance of moist, buttery cake and a golden, crumbly topping. Bursting with juicy, fresh blueberries in every bite, this easy-to-make dessert offers a delightful contrast of textures, thanks to a crunchy streusel layer made with brown sugar, rolled oats, chopped pecans or walnuts, and a touch of warm cinnamon. With a prep time of just 20 minutes, this luscious cake is ideal for a weeknight treat or a special occasion brunch. Serve it warm or at room temperature for a crowd-pleasing dessert that's as comforting as it is delicious. Whether you're searching for the perfect blueberry dessert or a standout coffee cake, this recipe delivers indulgence in every slice.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Whole milk
- 2 cups Fresh blueberries
- 0.5 cup Brown sugar
- 0.75 cup Rolled oats
- 0.5 cup Chopped pecans or walnuts
- 1 teaspoon Ground cinnamon
- 0.25 cup Melted butter
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a large mixing bowl, cream the unsalted butter with a hand mixer or stand mixer until fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the fresh blueberries with a spatula, being careful not to crush them.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, mix together the brown sugar, rolled oats, chopped pecans or walnuts, ground cinnamon, and melted butter until crumbly.
Sprinkle the topping mixture evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve the Blueberry Crunch Cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 45.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
